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Cauliflower Gnocchi

Main Meals | Low Calorie

CARBSKCALSTIMESERVESVEG SERVINGS
28
225
30 mins
22

MADE WITH Cauliflower

This delicious riced cauliflower gnocchi by @eatgoodfeelgoood_
is bursting with flavor and features two portions of veg per serving. A great take on the Italian classic! 

Ingredients for the rice:

  • 2 Fullgreen Riced Cauliflower pouches
  • 1/4 cup flour (can be gluten free if you like)
  • 1 tsp salt
  • 1/2 tbsp butter
  • 1/2 tbsp olive oil
  • 3 oz shiitake mushrooms, stemmed & sliced
  • 1/4 cup sliced shallots
  • 2 garlic cloves, minced
  • 3/4 cup chicken stock
  • 1/4 tbsp chopped fresh sage
  • 1 cup chopped arugula
  • Grated parmesan cheese

Method:

  • Blend cauliflower then wrap in towel and fully squeeze out excess water.
  • Blend again with flour and salt, roll out in a ball and cut in half.
  • Sprinkle extra flour on the table, roll each ball into a rope that is about 1 inch thick, then slice the dough into 1/2 inch squares.
  • Bring a medium pot to boil, add gnocchi, and cook for 3-4 min.
  • Remove with slotted spoon and set to the side.
  • Add butter and olive oil to a skillet and cook for 2 min until it browns. Then add shallots and mushrooms and sauté for 6 min.
  • Add chicken stock and sage and simmer for 8 min until liquid is slightly reduced.
  •  Season with salt + pepper and add the gnocchi to the skillet.
  • Coat in the mushroom sauce, then add arugula and let it wilt.
  • Remove from heat, top with parmesan cheese + red chili flakes, and enjoy!

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